WIWAT WANGCHAROEN; TIPVANNA NGARMSAK; BRIAN H. WILKINSON. Suitability of Using Herbs as Functional Ingredients in Thai Commercial Snacks. Agriculture and Natural Resources, Bangkok, Thailand, v. 36, n. 4, p. 426–434, 2002. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/242776. Acesso em: 28 aug. 2026.